Preheat oven to 300Ingredients:
5 cups whole grain flour(combine wheat, spelt, and oat)
1 cup honey
3 tablespoons molasses
1/2 cup rice syrup
3/4 cup dry milk
1/4 cup salad oil
1 teaspoon salt
1 teaspoon baking powder
2 cups dried fruit and nuts -- up to 4 cups (raisins, cranberries, diced pineapple, date pieces, almonds, walnuts, etc.)
Instructions
1. Mix all ingredients together using your hands. Add water if the dough will not stick together without it.
2. Pat or roll out onto cookie sheets to a thickness of 1/2 inch.
4. Bake 1 hour at 300 F. Cut while cooling, not too hot or too cold.
5. If long shelf life is desired, dehydrate until hard. Otherwise, enjoy the chewy texture.
Makes 2 - 9 x 13 in. pans.
Adapted from: http://www.netwoods.com/Cooking/bp-recip.html
Recipe by: "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
From the U.C. Berkeley Hiking Club.
